This isn't a recipe but a staple. I use dated raw vegetables to make stock. If I have shrimp or lobster shells, meat bones, or parmesan rinds, one or the other will go in the stock with the veggies. If I am feeling fancy, I will buy chicken necks and backs from the grocery. I also use fresh herbs up this way.
The only vegetable I don't use in the stock is any type of pepper. Peppers make stock bitter.
The seafood sauce will have horseradish which will give it a nice little extra kick.
Last year a local grocery store had frozen fruit on sale ridiculously cheap (2.5 lb bags for $5 each). I bought mixed berries, strawberries, and blueberries (1 bag of each). I think I was going to make smoothies and never got around to doing it.
Anyway, I decided to make blueberry pancakes this morning. I took a good size bowl of the blueberries out to thaw, and then drained the juice into a small saucepan and put some of the frozen mixed berries and a tbsp of sugar and let it simmer on low. I used oat milk and an egg in the pancake mix, and then saw the Malibu rum sitting next to the vanilla extract and thought "oh what the hell" and used a splash of both in the batter. I didn't mix the blueberries into the batter, I laid out a thin layer of batter, dropped a generous amount of blueberries on top, and then drizzled more batter over them.
When they were done, I spread the berry compote on the top of each pancake (hubby had two) with butter and honey. OMG, those were some of the fluffiest, lightest and most delicious pancakes I have ever tasted. I didn't tell hubby about the Malibu rum until he had eaten them and exclaimed how exceptionally good they were...he is change resistant and doesn't like "new" things when it comes to food preparation.
I wonder what Kahlua and Bailey's would be like in banana pancakes? I have those on hand as well...
Tonight, tofu with garlic and ginger, vegetable fried rice and frozen broccoli. I will need to go the market tomorrow or Saturday. Uuughhhh. Seems all we do is eat. My home is like the office during the day; we meet in the kitchen.
Do you have chocolate chips and/or coconut? Those might be good with rum in pancakes.
While we are on the topic of pineapple, or near it, let's remember that park, bbq sauce, pineapple and yams go together even better than "peas and carrots."
Maybe reduce the pineapple juice with a little brown sugar for a homemade syrup? Pineapple pancakes sounds yummy.
Just let me know what time to run by and pick it up off your porch. I won't even ring the bell.@Mert wrote:
For generations in my family, pineapple upside cake is always made in a cast iron skillet. Cornbread, too. Think I’ll put jalapeño cornbread on my to do list!